1 c. flour
1/2 c. softened butter
1 c. finely chopped pecans
1 (8 oz.) pkg. softened cream cheese
1 c. sugar
1 pkg. (6 3/4 oz.) instant vanilla pudding mix
1 pkg. (6 3/4 oz.) instant chocolate pudding mix
1 (9 oz.) carton frozen non-dairy whipped topping
3 c. cold milk
Grated chocolate candy bar, optional

Prepare bottom crust by mixing together flour, butter and pecans; until crumb like. Press mixture into greased 9 x 13 inch baking pan. Bake at 350 degrees for 15-20 minutes, until light golden color. Cool.

Beat cream cheese with sugar until smooth. Fold in half of whipped topping. Spread mixture over cooled crust. Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thickened. Spread over cream cheese layer. Spread remaining whipped topping over top. Sprinkle with grated chocolate bar if desired. Refrigerate overnight.